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Chicken Breast with Sun-Dried Tomatoes

 Chicken Breast with Sun-Dried Tomatoes
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
4 ServingsPrep: 15 min. Cook: 30 min.


  • 1/2 cup plus 3 tablespoons reduced-sodium chicken broth
  • 1/4 cup chopped dry-packed sun-dried tomatoes
  • 1/2 cup sliced fresh mushrooms
  • 1 green onion, thinly sliced
  • 2 teaspoons minced garlic, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon olive oil
  • 2 teaspoons cornstarch
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup fat-free milk
  • Hot cooked pasta, optional


  • Bring 1/2 cup broth to a boil; remove from the heat. Stir in
  • sun-dried tomatoes; let stand for 10 minutes. In a large nonstick
  • skillet coated with cooking spray, saute the mushrooms, onion and 1
  • teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2
  • minutes longer or until mushrooms are tender. Remove mushroom
  • mixture and set aside.
  • Rub chicken with remaining garlic. In the same skillet, brown chicken
  • in oil for 3 minutes on each side. Stir in tomato mixture; bring to

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Chicken Breast with Sun-Dried Tomatoes (continued)

Directions (continued)

  • a boil. Reduce heat; cover and simmer for 10-12 minutes or until
  • chicken juices run clear. Remove chicken; slice and keep warm.
  • In a small bowl, combine the cornstarch, basil, salt and pepper. Stir
  • in milk until smooth; add to tomato mixture. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Stir in mushroom
  • mixture. Spoon over chicken. Serve with pasta if desired. Yield: 4
  • servings.
Nutritional Facts: 1 chicken breast half with 1/4 cup sauce (calculated without pasta) equals 190 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 416 mg sodium, 7 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.